Prep 1 hr
Cook 1 hr 15 mins
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon mace
- 1⁄4 teaspoon salt
- 2 lemons, rind of, finely grated
- 1 tablespoon lemon juice, plus
- 1 teaspoon lemon juice
- 5 ounces unsalted butter (1 1/2 sticks)
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, firmly packed
- 2 eggs, separated
- 1⁄2 cup Irish whiskey (or any Scotch, whiskey, bourbon, or blend)
- 1⁄2 cup diced candied orange peel
- 1⁄2 cup light raisins
- 1 tablespoon caraway seed
- 3⁄4 cup pecans, cut into medium-size pieces
- 1 tablespoon butter, at room temperature
- Position oven rack 1/3 up from bottom of oven; preheat oven to 350°.
- Butter a 8 ½ x 4 ½ x 2 ¼ inch loaf pan; dust it with fine, dry bread crumbs, then, over a piece of paper, tap to shake out excess crumbs.
- Sift together the flour, baking powder, mace, and salt; set aside.
- Mix the lemon rind and juice together; set aside.
- In the large bowl of an electric mixer, cream the butter; add in the vanilla, and then the sugar and beat to mix well.
- Add in the yolks and beat well.
- On low speed add the sifted dry ingredients in three additions, alternating with the whiskey in two additions, scraping the bowl as necessary with a rubber spatula and beating only until incorporated after each addition.
- Remove bowl from the mixer; stir in the lemon rind and juice, candied peel, raisins, caraway seeds, and pecans.
- In a small bowl, beat the egg whites until they hold a definite shape but are not stiff or dry; fold them into the batter.
- Turn batter into prepared pan and smooth the top.
- With a spoon, form a shallow trench, lengthwise down the middle of the cake (that makes a more level top, less of a mound, when baked).
- Bake for 1 ¼ hours or until the pick comes out clean.
- While the cake is baking, if it begins to darken too much, cover it loosely with foil.
- As you remove the cake from the oven, spread the softened butter over the top.
- The top of the cake will have formed a deep crack—it is ok.
- Let the cake stand in the pan on a rack for about 20 minutes; then cover it with another rack, turn over the pan and the rack, remove the pan, and carefully turn the cake right side up to cool on the rack.
- It is best to wrap and refrigerate this for at least a few hours, or overnight before slicing—it slices best when it is cold; may slice with serrated knife.